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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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super healthy and quick pasta recipe in the new Good Housekeeping (June 07) Ingredients:
8 ounces lasagna noodles |
1 tablespoon extra virgin olive oil |
2 garlic cloves, crushed with press |
12 ounces broccoli florets |
1 cup low sodium chicken broth |
15 ounces white kidney beans, drained and rinsed (cannellini) |
3 large tomatoes, coarsely chopped |
1/3 cup freshly grated romano cheese |
Directions:
1. Heat 5 to 6 quart covered sauce pot of salted water to boiling over high heat. Add noodles and cook until tender, about 2 minutes longer than directions on package.
2. Meanwhile, in non-stick skillet heat oil over medium heat, add garlic and broccoli and cook 1 minute, stirring frequently. Add broth; cover and cook 2 to 3 minutes or until broccoli is very tender. Stir in tomatoes; remove from heat.
3. Drain lasagna noodles; add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles.
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